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Vermont Smoke & Cure Pepperoni

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vermont smoke and cure pepperoni meat
Vermont Smoke & Cure Pepperoni
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  • Pork
  • Beef
  • by Vermont Smoke & Cure
  • United States

Holy smokes! How Vermont can one pepperoni stick get? Very Vermont when you smoke it over Ground corns cobs and maple wood shavings. The smooth smoky flavor mellows this medium-spicy pepperoni, making it equally suitable to be sliced on its own, diced into eggs, or served atop your pizza.

"Just the right amount of smoky and spicy, this classic pepperoni is my go-to for home cooking. It's got the traditional zesty, savory essence of your favorite pizza topping, which is why I love it with some melted mozzarella, tomato sauce, and a sprinkle of fresh basil over a homemade pizza dough. "
Murray’s Marketing Team – New York, NY
Pork, Sea Salt, Less Than 2% Of: Sugar, Spices, Swiss Chard Powder, Paprika, Cherry Powder, Garlic Powder, Spice Extractives, Lactic Acid Starter Culture (Not From Milk). Encased In Beef Collagen Casings
  • Perfect for pizza, paired with a slice of cheese (such as provolone, asiago, or gruyere) or as a bright addition to spaghetti sauce
  • Created from vegetarian-fed pork and raised without antibiotics
  • Pepperoni is an Italian-American creation and Pepperoni came from the word peperoni which is an Italian word for bell pepper. The first use of the term pepperoni referring to a sausage can be traced back to 1919
  • Founded in 1962, Vermont Smoke & Cure produces smoked meat sticks from antibiotic-free meat that’s hand-trimmed, ground, and smoked using real wood shavings.
  • In an effort to be more environmentally conscious, more than 50% of the company’s electricity is solar-generated. They also use high-efficiency smokers to reduce their energy needs.

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